Cube your beef and brown in a deep skillet. You can use a little oil if you’d like, but if your pan is non-stick, it’s unnecessary. I try to avoid it, as it doesn’t cook off and you’ll have a LOT of oil in your sauce when it’s done. Once the meat is browned, add your beef broth, cover and simmer till meat is tender. Cooking time will be dependent on the type of beef you use.

While the beef is browning, in a separate pot, cook your egg noodles according to package directions.

Once your beef is cooked, dump the can of cream of mushroom soup and the 1/2 a small container of sour cream to the pan and stir lightly until ingredients are blended. Simmer till soup and sour cream are hot.